{"id":4823,"date":"2022-07-07T15:37:51","date_gmt":"2022-07-07T14:37:51","guid":{"rendered":"https:\/\/www.ventajon.com\/blog\/?p=4823"},"modified":"2022-12-30T13:47:34","modified_gmt":"2022-12-30T11:47:34","slug":"el-fogon-de-ventajon-lomo-a-la-sal","status":"publish","type":"post","link":"https:\/\/www.ventajon.com\/blog\/el-fogon-de-ventajon-lomo-a-la-sal\/","title":{"rendered":"El fog\u00f3n de Ventajon: Lomo a la sal"},"content":{"rendered":"<p align=\"justify\"><span style=\"font-family: 'Roboto Serif'; font-size: 12pt;\">Si ya lo has probado, seguramente, te entrar\u00e1n ganas de volver a comerlo. Si no, quiz\u00e1s, consiga animarte a que lo prepares. \u00a1Lomo a la sal para alucinar!<\/span><\/p>\n<h6 align=\"justify\"><span style=\"font-family: 'Roboto Serif'; font-size: 12pt;\"><strong>Ingredientes<\/strong> ( para 4 personas):<\/span><\/h6>\n<ul>\n<li>\n<p align=\"justify\"><span style=\"font-family: 'Roboto Serif'; font-size: 12pt;\">1 kg de cinta de lomo de cerdo en una pieza<\/span><\/p>\n<\/li>\n<li>\n<p align=\"justify\"><span style=\"font-family: 'Roboto Serif'; font-size: 12pt;\">2 kg de sal marina gruesa<\/span><\/p>\n<\/li>\n<li>\n<p align=\"justify\"><span style=\"font-family: 'Roboto Serif'; font-size: 12pt;\">Hierbas arom\u00e1ticas opcional<\/span><\/p>\n<\/li>\n<\/ul>\n<h6 align=\"justify\"><span style=\"font-family: 'Roboto Serif'; font-size: 12pt;\"><strong>Preparaci\u00f3n:<\/strong><\/span><\/h6>\n<ol>\n<li>\n<p align=\"justify\"><span style=\"font-family: 'Roboto Serif'; font-size: 12pt;\">Precalienta el horno a 200 \u00baC.<\/span><\/p>\n<\/li>\n<li>\n<p align=\"justify\"><span style=\"font-family: 'Roboto Serif'; font-size: 12pt;\">En una fuente para horno, extiende una capa de sal de un dedo de grosor aproximadamente y coloca encima la pieza de carne.<\/span><\/p>\n<\/li>\n<li>\n<p align=\"justify\"><span style=\"font-family: 'Roboto Serif'; font-size: 12pt;\">Mezcla el resto de la sal con hierbas arom\u00e1ticas como tomillo, romero, or\u00e9gano, laurel&#8230; y la humedecemos con un poco de agua para que se adhiera mejor a la carne. Cubre la carne completamente con la sal por todos los lados, con una capa gruesa de sal, tiene que quedar totalmente cubierta, es lo m\u00e1s importante.<\/span><\/p>\n<\/li>\n<li>\n<p align=\"justify\"><span style=\"font-family: 'Roboto Serif'; font-size: 12pt;\">Si ves que se cae la sal y no se adhiere bien la puedes humedecer un poco m\u00e1s con agua con ayuda de un pulverizador, o con las manos.<\/span><\/p>\n<\/li>\n<li>\n<p align=\"justify\"><span style=\"font-family: 'Roboto Serif'; font-size: 12pt;\">Introduce en el horno a unos 200 \u00baC entre 30 y 45 minutos (depende de cada horno).<\/span><\/p>\n<\/li>\n<li>\n<p align=\"justify\"><span style=\"font-family: 'Roboto Serif'; font-size: 12pt;\">Sabr\u00e1s que la carne est\u00e1 lista cuando veas que la sal se resquebraja por los lados y se separa totalmente de la carne.<\/span><\/p>\n<\/li>\n<li>\n<p align=\"justify\"><span style=\"font-family: 'Roboto Serif'; font-size: 12pt;\">con un cuchillo largo o cuchara de madera, levanta la costra de sal, y si ves que est\u00e1 despegada del todo, es la se\u00f1al inequ\u00edvoca de que el lomo est\u00e1 en el punto perfecto<\/span><\/p>\n<\/li>\n<li>\n<p align=\"justify\"><span style=\"font-family: 'Roboto Serif'; font-size: 12pt;\">Retira con cuidado la costra de sal, que estar\u00e1 petrificada. Retira tambi\u00e9n los granos de sal que hayan quedado sueltos sobre la carne. Espera a que la carne este templada y c\u00f3rtala en lonchas finas. Lomo a la sal, \u00a1de rechupete!\u00a0<\/span><\/p>\n<\/li>\n<\/ol>\n<p align=\"justify\"><span style=\"font-family: 'Roboto Serif'; font-size: 12pt;\">Recuerda que puedes consultar m\u00e1s recetas <a href=\"https:\/\/www.ventajon.com\/blog\/seccion\/home-ventajon\/fogon-de-ventajon\/\">aqu\u00ed<\/a><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Si ya lo has probado, seguramente, te entrar\u00e1n ganas de volver a comerlo. Si no, quiz\u00e1s, consiga animarte a que lo prepares. \u00a1Lomo a la sal para alucinar! Ingredientes ( para 4 personas): 1 kg de cinta de lomo de cerdo en una pieza 2 kg de sal marina gruesa Hierbas arom\u00e1ticas opcional Preparaci\u00f3n: Precalienta [&hellip;]<\/p>\n","protected":false},"author":10,"featured_media":4824,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[343],"tags":[771,777,344],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>El fog\u00f3n de Ventajon: Lomo a la sal - Ventajon Blog<\/title>\n<meta name=\"description\" content=\"Si ya lo has probado, seguramente, te entrar\u00e1n ganas de volver a comerlo. 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